Autumn fruits are everywhere and pears are definitely in season. I’m certain you’re going to love this recipe if you’re a Gorgonzola fan. Pears with Gorgonzola, it’s such a perfect paring! (no pun intended). Ripe juicy pears, cooked in Marsala wine that reduces down and becomes infused in a wonderful glaze. Each pear is then topped with a combination of Gorgonzola, mascarpone and toasted chopped walnuts.

I love the deep rich salty flavor of Gorgonzola and the “bite” it gives you from it’s blue vein. Combine that with the sweetness of the pear and Marsala. Perfection!

This recipe comes from an old issue of Tastes of Italia magazine, the recipe is for 4 servings but you can alter it for 2.

4 Pears cut in half lengthwise, remove cores.

2 Cups Marsala Wine

2T Lemon Juice

1/4 Cup Sugar

2t. lemon Zest

4oz Gorgonzola

3 T Mascarpone

2T Toasted Chopped Walnuts

In medium pan combine wine, sugar, zest. Bring to a boil, cover, reduce and simmer for 10 minutes. Add pears and cook 10-15 minutes until fork tender. Remove pears, place on serving dish. Bring wine mixture to a boil, cook for 6 minutes until liquid thickens. Remove, let it cool and drizzle around pears. In a small bowl add mascarpone, Gorgonzola, and chopped walnuts, mix well then fill pears.

Here’s another way of getting that same flavor combination of pears and Gorgonzola, something that you could put together fast for either a quick appetizer or an ending to a meal. Peel your pears and cut them into 1 inch chunks, cook them in warm honey until tender, then skewer a piece of Gorgonzola between 2 pieces of pear, finish with an extra drizzle of honey. Enjoy!

Buon Appetito!